I love sweet potato fries. That is my guiltless way to have french fries. If you have not tried them I highly recommend that you try them. Many sit down restaurants are now serving them or serving sweet potato chips. Take the dare and try them. You will be pleasantly suprised.
I was watching Good Morning America last Thursday and they had a guest on named Lisa Lillian (aka Hungry Girl) Click here to see the clip on GMAShe takes our favorite foods and turns them into foods that we can eat and it not be as bad. She was sharing some food on the show that we could eat and still keep the waist line. One of the foods was Butternut Squash Fries. Immediately my ears perked up. YUM! Another fry option!
Well, I cooked me a batch of Butternut Squash Fries on Saturday and LOVE THEM!!! I love them as equal to or maybe even better (since they are newer) than the sweet potato fries. Here is the recipe that I used, in which I got from the Hungry Girl’s website. I didn’t take a picture of the squash before I cut it so, you will just have to imagine the squash before it being cut.
Items needed: 
- Oven pre-heated to 425 degrees
- 1 butternut squash
- 1 cutting board
- 1 large cutting knife and 1 small peeling knife
- olive oil
- baking sheet
If you have not handled a butternut squash before, they have a thick skin and is sometimes hard to cut. As you can see in the picture to the right, I cut the squash in 1/2 and then in 1/2 long ways. So the squash was quartered. then I cut it in french fry strips. I cut them fairly thin for crispness. 
You can see the size in the picture. At this point, I drizzled olive oil over the squash and tossed to make sure every piece was covered. Then I sprinkled the kosher salt on the squash and tossed again.
Place the butternut squash on a baking sheet. If possible, have them in a single layer. Don’t have them piled on top of each other. Bake for 30-40 minutes and turning with a spatula once during the cooking process.
You can fry these in olive oil if you would like, just do a thin coat in your pan and then place them in the pan. I have not tried it but I know we do that with the sweet potatoes sometimes.
Once crispy you can remove and enjoy. You can dip them in ketchup just like a regular fry or eat them plain. 
As you can see, the finished ones on the plate look like a smaller quantity, well, I could not hold back and I ate some before I could get a picture made.
The nutritional value for a 5 oz serving is 65 calories, 0 fat, 16.5 carbs, (which a little high for the diet that I am doing) 3 grams of fiber, 3 grams of sugar, 1.5 grams of protein.
This is another great way to get your children to eat more veggies too!
